These Sweet & Spicy Glazed Pecans have become a Christmas tradition. They are the perfect combination of sweet and spicy, and perfect for gift giving, as well as any Holiday function.
What makes these pecans the best glazed pecans I’ve ever made (besides the combination of brown sugar, butter and spices) is the toasting of the pecans in a dry cast iron skillet before adding the rest of the ingredients. The toasted flavor really comes through. These are always a big hit when I make and/or give them as a gift.
Makes 1 lb.
1 16 oz. bag Pecan halves
1 tsp Kosher Salt
1/4-1/2 tsp ground Cumin (I use somewhere in the middle)
1/2 tsp Cayenne Pepper (maybe a pinch more, if you like a little heat)
1/2 tsp dried ground Orange Peel
(Combine above in a small bowl and set aside.)
4 TBS Unsalted Butter
1/4 cup Dark Brown Sugar
2 TBS Light Brown Sugar
2 TBS Water
Toast pecans in a large cast iron skillet over medium-low heat until fragrant, about 4-5 minutes, being sure to stir frequently to keep from scorching. Add the butter and stir until melted. Then, add the spice mixture and stir to combine. Finally, add dark brown sugar, light brown sugar, and water to the pan. Adjust heat to low, stirring frequently until the mixture thickens – about 5-7 minutes.
Pour the nuts out onto a parchment paper and cool completely. Store in an airtight container for up to a 3 weeks.
If you’re giving them as a gift, place them in a jar or box of your choice. I had a cute little jar and some bright Christmasy red yarn on hand, so that’s what I used.
*recipe adapted from Alton Brown.